Ingredients:

For 6.
2 Large bunches of Organic flat leaf parsley.
Washed and leaves picked from the stalk.
2 peeled garlic cloves
20g hemp kernels
2 good pinches of Maldon salt
1 pinch ground black pepper
75g hard goat’s cheese, finely grated.
150 ml Hemp oil
The juice of half a lemon.

Put the parsley, garlic and salt in the bowl of a food processor and pulse until the parsley is fairly fine.
Briefly toast the hemp seeds in a small frying pan until their nutty aroma is released. Then, using a pestle and mortar, pound the toasted seeds to a fine texture.

Add the seeds, goat’s cheese and lemon juice to the parsley and process for a minute before gradually adding the hemp oil.

When every thing is combined, check the seasoning and serve over hot pasta or spoon into glass jars topped with a film of hemp oil, seal and refrigerate for up to 2 weeks.